HOMEMADE CHORIZO
Savory and spicy pork chorizo with garlic, vinegar, oregano, and red pepper. This can be made with ground beef as well. To cook, crumble in a skillet and fry.
Provided by Shelley
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 6
Steps:
- In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water. Blend until smooth.
- In a bowl pour mixture over ground pork; cover and refrigerate all day. Pour off any water that accumulates. Refrigerate or freeze for future use.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 5.5 g, Cholesterol 92 mg, Fat 21.9 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 7.9 g, Sodium 74.7 mg, Sugar 0.9 g
HOMEMADE FRESH CHORIZO
Categories Garlic Pork Sauté High Fiber Cinco de Mayo Father's Day Dinner Paprika Chile Pepper Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
- Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
- Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.
- Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
- Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.
FRESH CHORIZO TACOS
Mexican choizo is fresh pork or beef sausage and much different from Spanish or Philippine-style chorizo which is a hard, dried sausage. This includes a recipe for making your own chorizo allowing you to control what goes into the sausage and they are much less greasy. You could use beef, turkey, or chicken thigh meat instead of the pork. Make sure to plan ahead as the chorizo needs to sit in the fridge for a day. From Baja: Cooking on the Edge.
Provided by cookiedog
Categories Lunch/Snacks
Time 35m
Yield 24 tacos, 8 serving(s)
Number Of Ingredients 16
Steps:
- Make the chorizo: Set up a meat grinder with the finest disk. Cut the meat into cubes and grind once; then pass through again. For a ver fine, almost pasty texture, grind the meat a third time. (If you don't have a grinder, ask your butcher to do this for you.).
- In a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. Blend in the pepper, ground chile, cumin, oregano, and crushed chile. Blend in the vinegar. Scrape into a bowl. Add the pork and mix well. Knead until the meat and seasonings are well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
- To serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. Top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.
Nutrition Facts : Calories 186.4, Fat 15.2, SaturatedFat 4.2, Cholesterol 40.3, Sodium 477.4, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 9.9
FRESH HOMEMADE CHORIZO
This is a delicious,spicy,garlicky and easy homemade chorizo.You can use this in any recipe and any way you would use Mexican chorizo from the store.Basically this is an adaptation of the recipe for chorizo off The Homesick Texan blog.I've added more spices according to other recipes I've come across and like the results.I've used freshly ground spices but you can sub pre ground if that's what's convenient.If you have time to, I suggest at least using the fresh cumin-it makes a big difference.
Provided by strangelittlebeast
Categories Breakfast
Time 1h
Yield 1 pound, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a heavy skillet over medium heat.As skillet is heating clean chiles:remove stem and seeds tear into 2 or 3 pieces.
- Working in 2 or 3 batches,briefly toast chiles for about 3-5 seconds on each side,pressing down on the chiles with a metal spatula .It's ok if they are a little scorched in spots but they shouldn't burn -adjust heat if necessary.Place chiles in a small saucepan,cover with hot water and let soak about 30 minutes,covered,Discard water.
- Meanwhile return skillet to the stove over medium low heat.Add cumin seeds and toast,stirring often until a few begin to pop-you should smell them toasting and they should turn slightly darker.
- Transfer cumin seeds to a spice grinder along with cinnamon,cloves and bay leaf(if using).Grind to a fine powder.
- Coarsley chop the onion and place in a blender along with chiles,garlic and vinegar.Blend to a smooth paste.If the mixture is too dry to blend easily in your machine add more vinegar,1 tablespoon at the time, until the consistency is thin enough to blend.
- Mix pork,chile vinegar mix and all spices together.you may cook immediately as you would any chorizo or you may let it sit overnight,refridgerated ,to further develope the flavors.
- i.
Nutrition Facts : Calories 323.8, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.8, Sodium 1234.4, Carbohydrate 4.4, Fiber 1.3, Sugar 0.6, Protein 20
FRESH GREEN CHORIZO
Because it's not stuffed into casings, this vibrant and fiery Mexican fresh pork sausage comes together fairly quickly. The most time-consuming part is roasting the green chiles and garlic, which are then puréed and mixed into ground pork along with spices, parsley and a tangy dose of sherry vinegar. Use the green chorizo as a base for tacos or scrambled eggs, or simmer it with beans into a thick, hearty stew. Wherever you use it though, be prepared for a kick. This is spicy stuff. And here are several more of our delicious chorizo recipes.
Provided by Melissa Clark
Categories dinner, lunch, sausages, main course
Time 30m
Yield 1 1/4 pounds sausage
Number Of Ingredients 13
Steps:
- Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
- Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
- In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
- Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams
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- Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
- Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
- Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 Tbsp. salt, and pepper; pulse until a paste forms.
- Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
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